I found a muffin recipe last week for chocolate chip muffins that turned out great. I was, and still am, excited about it. Being 21 weeks pregnant, I get cravings. Two nights ago the urge came on to make muffins again but this time make them lemon muffins. Armed with my new recipe I went into the kitchen to see what I could whip up. They were amazing. Even my husband who is not a cake person admitted they were pretty good. So I figured I'd share my recipe.Lemon Muffins
1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs
1 cup (240 ml) milk
1 1/2 teaspoons pure vanilla extract
Zest from 1 lemon
Juice from one lemon
2 cups (260 grams) all-purpose flour
1 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees. In a small bowl whisk together eggs, milk, vanilla, lemon zest, and lemon juice. In a large bowl whisk together flour, sugar, baking powder, and salt. Make a well in the dry ingredients and pour in wet ingredients and butter. Stir just until moistened. Over mixing will cause dense muffins. Fill muffin cups 2/3 full with batter. (Personally I prefer spraying my muffin pan with cooking spray over using cupcake liners.) Bake for 15 minutes then insert a toothpick onto the center of one of your muffins. If the toothpick comes out clean your muffins are done. If not put them back in for 3 minutes and test again.
The muffins in the picture have a streusel topping. You can find a recipe for that easily enough online. Next time I make these though, I am going to make a cream cheese frosting for more of a cupcake. Enjoy!
